1. Roast the Squash Heat your oven to 400°F. These squash can be stubborn to cut – if yours is rock hard, microwave it for 3-4 minutes first. Cut lengthwise, scoop out the seeds, then brush with olive oil and season. Place cut-side down on a baking sheet and roast 30-35 minutes until fork-tender.

2. Cook the Chicken While the squash roasts, melt 1 tablespoon butter in a large skillet over medium heat. Add diced chicken and cook 6-8 minutes until golden and cooked through. Season with salt and pepper, then set aside.

3. Sauté the Veggies In the same skillet, melt remaining butter. Add onion and cook 3-4 minutes until soft. Add garlic and cook 30 seconds until fragrant. Toss in spinach and cook until wilted.

4. Make the Sauce Pour in chicken broth and bring to a simmer. Lower heat and stir in cream cheese, Greek yogurt, parmesan, thyme, and red pepper flakes. Stir until smooth and creamy.

5. Combine and Season Add chicken back to the skillet with half the parsley. Simmer 2-3 minutes to blend flavors. Taste and adjust seasoning.

6. Stuff the Squash When squash is cool enough to handle, use a fork to shred flesh into strands, leaving some attached to the skin for structure. Mix some chicken mixture into the strands, then top with more filling. Sprinkle with extra parmesan.

7. Final Bake Return stuffed squash to oven for 10-15 minutes until cheese melts and bubbles. Rest 5 minutes, then garnish with remaining parsley.